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Strawberry Mini Muffins

Strawberry Mini Muffins: Sunny Bites of Joy to Brighten Your Day

Delicious Strawberry Mini Muffins that are easy to make and perfect for breakfast, brunch, or a quick snack.
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Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Fresh diced strawberries Can be replaced with other berries like blueberries.
  • 1 ½ cups All-Purpose Flour Whole wheat flour can be used for a healthier option.
  • ½ cup Sugar Opt for less or a substitute for lower calories.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • ⅓ cup Vegetable Oil Melted coconut oil or applesauce are lighter alternatives.
  • ½ cup Sour Cream Greek yogurt can be used as a substitute.
  • 1 tsp Vanilla Extract Use pure vanilla for best flavor.
  • 1 large Egg For vegan option, use a flax egg.
Optional Add-Ins
  • ½ cup Chopped Nuts Walnuts or pecans for added crunch.
  • 1 cup Other Berries Can swap strawberries with raspberries or chocolate chips.

Equipment

  • oven
  • Mixing bowls
  • Mini Muffin Tray
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a mini muffin tray with grease or paper liners.
  2. In a large mixing bowl, whisk together all-purpose flour, sugar, and baking powder.
  3. In another bowl, combine vegetable oil, sour cream, vanilla extract, and egg; whisk until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently to combine without overmixing.
  5. Fold in the diced strawberries carefully to maintain their shape.
  6. Evenly distribute batter into muffin cups, filling them about three-quarters full.
  7. Bake for 12 to 13 minutes until golden brown and a toothpick comes out clean.
  8. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 50IUVitamin C: 10mgCalcium: 20mgIron: 0.5mg

Notes

These muffins can be stored at room temperature for up to 4 days and in the fridge for 5 days. For freezing, use a sealed bag for up to 3 months.

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